Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You can substitute 2 tablespoons vanilla extract for the bean, but the flavor will suffer. You can find vanilla beans in your supermarket's spice section.

Recipe by Cooking Light June 1999


Credit: Randy Mayor; Styling: Fonda Shaia

Recipe Summary

1 3/4 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

  • Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

  • Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.

Nutrition Facts

97 calories; calories from fat 33%; fat 3.6g; saturated fat 1.3g; mono fat 1.3g; poly fat 0.4g; protein 3.6g; carbohydrates 12.6g; cholesterol 127mg; iron 0.4mg; sodium 35mg; calcium 88mg.